CN103734771A - Chinese chestnut and duck meat sausage and manufacturing method thereof - Google Patents

Chinese chestnut and duck meat sausage and manufacturing method thereof Download PDF

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Publication number
CN103734771A
CN103734771A CN201310678247.4A CN201310678247A CN103734771A CN 103734771 A CN103734771 A CN 103734771A CN 201310678247 A CN201310678247 A CN 201310678247A CN 103734771 A CN103734771 A CN 103734771A
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CN
China
Prior art keywords
duck
chinese chestnut
parts
fresh
intestines
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310678247.4A
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Chinese (zh)
Inventor
张庆玉
王洪春
王颖
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SHANDONG HUIFA FOODS CO Ltd
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SHANDONG HUIFA FOODS CO Ltd
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Publication date
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Priority to CN201310678247.4A priority Critical patent/CN103734771A/en
Publication of CN103734771A publication Critical patent/CN103734771A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

The invention discloses a Chinese chestnut and duck meat sausage and a manufacturing method thereof. The sausage comprises the following raw materials in parts by weight: 35 to 45 parts of pickled duck meat dice, 20 to 30 parts of fresh duck meat, 10 to 20 parts of peeled fresh Chinese chestnut, 7 to 12 parts of potato starch, 4 to 6 parts of pig fat, 1 to 1.2 parts of ginger powder, 3 to 5 parts of cooking wine, 1.5 to 2 parts of salt, 3 to 5 parts of sugar, 1 to 2 parts of glucose, 2 to 3 parts of monosodium glutamate, 0.2 to 0.5 part of white pepper powder, and 2 to 4 parts of other spices. The raw materials mentioned above are processed into sausages. Two foods, which are rich in nutrients and welcomed by many people, are reasonably matched to make into a sausage, which is user-friendly and has diversified eating methods and more palatable taste. The Chinese chestnut and duck meat sausage can be barbecued, can also be boiled, and can satisfy the nutrient needs of people in the modern fast-paced life.

Description

A kind of Chinese chestnut duck intestines and preparation method thereof
Technical field
The present invention relates to a kind of Chinese chestnut duck intestines, relate in particular to a kind of preparation method of Chinese chestnut duck intestines.
Background technology
Duck is to be the superior sumptuous courses at a meal on dining table, is also the good food that people nourish.In the traditional Chinese medical science, the food that duck eats mostly is aquatic organism, therefore its meat nature and flavor are sweet, cold, enters lung stomach kidney channel, have nourishing, nourishing the stomach, kidney tonifying, except the hot hectic fever due to yin of consumptive disease, consumer edema, stop hot dysentery, the effect such as relieving cough and reducing sputum.How duck is made to convenience, edible way variation, the better food of taste and become people's research object.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind ofly arranges in pairs or groups two kinds of nutritious and well received foods by reasonable appropriate mode, make convenience, edible way variation, the better meat intestines of taste, can roast, also can poach, meet the Chinese chestnut duck intestines of the allegro life of modern and nutritional need.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of Chinese chestnut duck intestines, comprise following raw material by total material mass parts: duck fourth 35～45 salts down, fresh duck 20～30, the fresh Chinese chestnut 10～20 of peeling, farina 7～12, pig show condition 4～6, ginger powder 1～1.2, cooking wine 3～5, salt 1.5～2, sugar 3～5, glucose 1～2, monosodium glutamate 2～3, white pepper powder 0.2～0.5, other spices 2～4.
As preferred technical scheme, described in the duck fourth that salts down by mass parts, comprise following supplementary material: duck 92.5～95, cooking wine 3～5, composite phosphate 0.1～0.3, salt 0.5～1.5, white pepper powder 0.3～0.5, garlic powder 0.3～0.5.
Technical problem to be solved by this invention is to provide a kind of preparation method of above-mentioned Chinese chestnut duck intestines.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of preparation method of Chinese chestnut duck intestines, comprises following making step:
The first step salts raw material down duck fourth, fresh duck, fresh Chinese chestnut, farina, pig show condition, ginger powder, cooking wine, salt, sugar, glucose, monosodium glutamate, white pepper powder and other spices on deck;
Second step is put into steam box by the fresh Chinese chestnut of peeling, and 90～100 ℃ are steamed 15～20 minutes, are cooled to after room temperature, are cut into 0.3～0.7cm 3fritter Chinese chestnut fourth;
The 3rd step by fresh duck with being cut into 0.5～1.5cm 3the duck fourth of size, puts into mixer by the duck fourth cutting, and stirs after adding ginger powder, cooking wine, sugar, glucose, monosodium glutamate, white pepper powder and other spices, puts into tumbler tumbling after 20～30 minutes;
The 5th step is stranding into filling shape by duck fourth after tumbling and pig show condition;
The 6th step adds beater by the meat stuffing having twisted, and salt adding making beating, to fine and smooth toughness, then adds farina and water making beating evenly;
The 7th step adds Chinese chestnut fourth, the duck fourth that salts down, mixes at a slow speed.
The 8th step vacuum sausage filler bowel lavage;
The 9th step is put into steam box by the roasting intestines of having filled with, and more than 90 ℃ steams 15～20 minutes;
The tenth step is cooled to room temperature by product, after quick-frozen, packs, and is finished product, and finished product needs-18 ℃ of following freezings.
As preferred technical scheme, described Chinese chestnut duck intestines are by comprising following raw material by total material mass parts: the duck fourth 35～45 that salts down, fresh duck 20～30, the fresh Chinese chestnut 10～20 of peeling, farina 7～12, pig show condition 4～6, ginger powder 1～1.2, cooking wine 3～5, salt 1.5～2, sugar 3～5, glucose 1～2, monosodium glutamate 2～3, white pepper powder 0.2～0.5, other spices 2～4, other spices can comprise capsicum, fennel, Radix Glycyrrhizae etc.
As the improvement to technique scheme, described in the duck fourth that salts down by mass parts, comprise following supplementary material: duck 92.5～95, cooking wine 3～5, composite phosphate 0.1～0.3, salt 0.5～1.5, white pepper powder 0.3～0.5, garlic powder 0.3～0.5.
Owing to having adopted technique scheme, take Chinese chestnut and duck as primary raw material manufactured meat intestines, duck sweet-salty is flat, enriching yin takes care of health, inducing diuresis for removing edema, by the World Health Organization, be chosen as one of the most healthy meat, chestnut taste is sweet, warm in nature, nontoxic, nutrition is rich, taste is sweet and refreshing, the effect of useful spleen kidney tonifying, strengthening body, the present invention is reasonably combined by the two, has the features such as delicious flavour, pure perfume (or spice).The present invention arranges in pairs or groups two kinds of nutritious and well received foods by reasonable appropriate mode, make convenience, edible way variation, the better meat intestines of taste, can roast, also can poach, meets the allegro life of modern and nutritional need.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention.In the following detailed description, only by the mode of explanation, some example embodiment of the present invention has been described.Undoubtedly, those of ordinary skill in the art can recognize, without departing from the spirit and scope of the present invention in the situation that, can to described embodiment, revise by various mode.Therefore, the following describes is illustrative in itself, rather than for limiting the protection domain of claim.
A kind of Chinese chestnut duck intestines, comprise following raw material by total material mass parts: the duck fourth 40 that salts down, fresh duck 25, the fresh Chinese chestnut 15 of peeling, farina 10, pig show condition 5, ginger powder 1～1.2, cooking wine 3～5, salt 1.5～2, sugar 3～5, glucose 1～2, monosodium glutamate 2～3, white pepper powder 0.2～0.5, other spices 2～4.
The described duck fourth that salts down comprises following supplementary material by mass parts: duck 94, cooking wine 4, composite phosphate 0.2, salt 1, white pepper powder 0.4, garlic powder 0.4.
A preparation method for Chinese chestnut duck intestines, comprises following making step:
The first step salts raw material down duck fourth, fresh duck, fresh Chinese chestnut, farina, pig show condition, ginger powder, cooking wine, salt, sugar, glucose, monosodium glutamate, white pepper powder and other spices on deck;
Second step is put into steam box by the fresh Chinese chestnut of peeling, and 90～100 ℃ are steamed 15～20 minutes, are cooled to after room temperature, are cut into 0.5cm 3fritter Chinese chestnut fourth;
The 3rd step by fresh duck with being cut into 1cm 3the duck fourth of size, puts into mixer by the duck fourth cutting, and stirs after adding ginger powder, cooking wine, sugar, glucose, monosodium glutamate, white pepper powder and other spices, puts into tumbler tumbling after 20～30 minutes;
The 5th step is stranding into filling shape by duck fourth after tumbling and pig show condition;
The 6th step adds beater by the meat stuffing having twisted, and salt adding making beating, to fine and smooth toughness, then adds farina and appropriate water to pull an oar evenly;
The 7th step adds Chinese chestnut fourth, the duck fourth that salts down, mixes at a slow speed.
The 8th step vacuum sausage filler bowel lavage;
The 9th step is put into steam box by the roasting intestines of having filled with, and more than 90 ℃ steams 15～20 minutes;
The tenth step is cooled to room temperature by product, after quick-frozen, packs, and is finished product, and finished product needs-18 ℃ of following freezings.
Described Chinese chestnut duck intestines comprise following raw material by total material mass parts: the duck fourth 40 that salts down, fresh duck 25, the fresh Chinese chestnut 15 of peeling, farina 10, pig show condition 5, ginger powder 1～1.2, cooking wine 3～5, salt 1.5～2, sugar 3～5, glucose 1～2, monosodium glutamate 2～3, white pepper powder 0.2～0.5, other spices 2～4.The described duck fourth that salts down comprises following supplementary material by mass parts: duck 94, cooking wine 4, composite phosphate 0.2, salt 1, white pepper powder 0.4, garlic powder 0.4.
Take Chinese chestnut and duck as primary raw material manufactured meat intestines, duck sweet-salty is flat, enriching yin takes care of health, inducing diuresis for removing edema, by the World Health Organization, be chosen as one of the most healthy meat, chestnut taste is sweet, warm in nature, nontoxic, nutrition is rich, taste is sweet and refreshing, the effect of useful spleen kidney tonifying, strengthening body, the present invention is reasonably combined by the two, has the features such as delicious flavour, pure perfume (or spice).The present invention arranges in pairs or groups two kinds of nutritious and well received foods by reasonable appropriate mode, make convenience, edible way variation, the better meat intestines of taste, can roast, also can poach, meets the allegro life of modern and nutritional need.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (6)

1. Chinese chestnut duck intestines, is characterized in that, by total material mass parts, comprise following raw material: duck fourth 35～45 salts down, fresh duck 20～30, the fresh Chinese chestnut 10～20 of peeling, farina 7～12, pig show condition 4～6, ginger powder 1～1.2, cooking wine 3～5, salt 1.5～2, sugar 3～5, glucose 1～2, monosodium glutamate 2～3, white pepper powder 0.2～0.5, other spices 2～4.
2. Chinese chestnut duck intestines as claimed in claim 1, is characterized in that, described in the duck fourth that salts down by mass parts, comprise following supplementary material: duck 92.5～95, cooking wine 3～5, composite phosphate 0.1～0.3, salt 0.5～1.5, white pepper powder 0.3～0.5, garlic powder 0.3～0.5.
3. a preparation method for Chinese chestnut duck intestines, is characterized in that, comprises following making step:
The first step salts raw material down duck fourth, fresh duck, fresh Chinese chestnut, farina, pig show condition, ginger powder, cooking wine, salt, sugar, glucose, monosodium glutamate, white pepper powder and other spices on deck;
Second step is put into steam box by the fresh Chinese chestnut of peeling, and 90～100 ℃ are steamed 15～20 minutes, are cooled to after room temperature, are cut into 0.3～0.7cm 3fritter Chinese chestnut fourth;
The 3rd step by fresh duck with being cut into 0.5～1.5cm 3the duck fourth of size, puts into mixer by the duck fourth cutting, and stirs after adding ginger powder, cooking wine, sugar, glucose, monosodium glutamate, white pepper powder and other spices, puts into tumbler tumbling after 20～30 minutes;
The 5th step is stranding into filling shape by duck fourth after tumbling and pig show condition;
The 6th step adds beater by the meat stuffing having twisted, and salt adding making beating, to fine and smooth toughness, then adds farina and water making beating evenly;
The 7th step adds Chinese chestnut fourth, the duck fourth that salts down, mixes at a slow speed.
4. the 8th step vacuum sausage filler bowel lavage;
The 9th step is put into steam box by the roasting intestines of having filled with, and more than 90 ℃ steams 15～20 minutes;
The tenth step is cooled to room temperature by product, after quick-frozen, packs, and is finished product, and finished product needs-18 ℃ of following freezings.
5. the preparation method of Chinese chestnut duck intestines as claimed in claim 3, is characterized in that, described Chinese chestnut duck intestines comprise following raw material by total material mass parts: duck fourth 35～45 salts down, fresh duck 20～30, the fresh Chinese chestnut 10～20 of peeling, farina 7～12, pig show condition 4～6, ginger powder 1～1.2, cooking wine 3～5, salt 1.5～2, sugar 3～5, glucose 1～2, monosodium glutamate 2～3, white pepper powder 0.2～0.5, other spices 2～4.
6. the preparation method of the Chinese chestnut duck intestines as described in claim 3 or 4, is characterized in that, described in the duck fourth that salts down by mass parts, comprise following supplementary material: duck 92.5～95, cooking wine 3～5, composite phosphate 0.1～0.3, salt 0.5～1.5, white pepper powder 0.3～0.5, garlic powder 0.3～0.5.
CN201310678247.4A 2013-12-14 2013-12-14 Chinese chestnut and duck meat sausage and manufacturing method thereof Pending CN103734771A (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104522709A (en) * 2014-12-23 2015-04-22 廖彬佳 Duck sausage for preventing and treating tumor
CN104783205A (en) * 2015-04-07 2015-07-22 李柳强 Duck sausage containing corn
CN104799340A (en) * 2015-04-08 2015-07-29 广西大学 Chinese chestnut sausage and processing method thereof
CN104905299A (en) * 2015-05-18 2015-09-16 襄阳市天佐农牧有限公司 A cocoa powder containing flavoured duck meat sausage and a preparation method thereof
CN105029489A (en) * 2015-07-15 2015-11-11 全椒县福润禽业有限公司 Rhizoma polygonati odorati double-mushroom duck meat sausage capable of moistening dryness and making method thereof
CN105029486A (en) * 2015-07-15 2015-11-11 全椒县福润禽业有限公司 Duck meat rice noodle sausage capable of regulating qi and promoting secretion of saliva and making method of duck meat rice noodle sausage
CN105029492A (en) * 2015-07-15 2015-11-11 全椒县福润禽业有限公司 Herbal duck sausage for replenishing blood and nourishing yin and preparation method thereof
CN105725094A (en) * 2016-02-05 2016-07-06 镇雄滇龙生态科技有限公司 Instant Chinese chestnut chicken and processing method thereof
CN105725150A (en) * 2016-02-05 2016-07-06 镇雄滇龙生态科技有限公司 Method for processing instant Chinese chestnut chicken
CN106376854A (en) * 2016-08-29 2017-02-08 曾翠芸 Chinese chestnut-mint ham sausage and preparation method thereof

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104522709A (en) * 2014-12-23 2015-04-22 廖彬佳 Duck sausage for preventing and treating tumor
CN104783205A (en) * 2015-04-07 2015-07-22 李柳强 Duck sausage containing corn
CN104799340A (en) * 2015-04-08 2015-07-29 广西大学 Chinese chestnut sausage and processing method thereof
CN104905299A (en) * 2015-05-18 2015-09-16 襄阳市天佐农牧有限公司 A cocoa powder containing flavoured duck meat sausage and a preparation method thereof
CN104905299B (en) * 2015-05-18 2018-08-07 湖北省农业科学院农产品加工与核农技术研究所 A kind of flavor duck meat sausage and preparation method thereof containing cocoa power
CN105029489A (en) * 2015-07-15 2015-11-11 全椒县福润禽业有限公司 Rhizoma polygonati odorati double-mushroom duck meat sausage capable of moistening dryness and making method thereof
CN105029486A (en) * 2015-07-15 2015-11-11 全椒县福润禽业有限公司 Duck meat rice noodle sausage capable of regulating qi and promoting secretion of saliva and making method of duck meat rice noodle sausage
CN105029492A (en) * 2015-07-15 2015-11-11 全椒县福润禽业有限公司 Herbal duck sausage for replenishing blood and nourishing yin and preparation method thereof
CN105725094A (en) * 2016-02-05 2016-07-06 镇雄滇龙生态科技有限公司 Instant Chinese chestnut chicken and processing method thereof
CN105725150A (en) * 2016-02-05 2016-07-06 镇雄滇龙生态科技有限公司 Method for processing instant Chinese chestnut chicken
CN106376854A (en) * 2016-08-29 2017-02-08 曾翠芸 Chinese chestnut-mint ham sausage and preparation method thereof

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Application publication date: 20140423